My Wines

My Cellar

To make good wine, you need good grapes.
The first step to successful winemaking begins in the vineyard itself. The training of the vines (limiting leaf accumulation) and crop protection enables the grapes to reach their peak level of maturity.
We harvest mechanically for better working flexibility. We can, for example, stop harvesting when it rains. On our grape variety, Chardonnay, we obtai... Read more

To make good wine, you need good grapes.
The first step to successful winemaking begins in the vineyard itself. The training of the vines (limiting leaf accumulation) and crop protection enables the grapes to reach their peak level of maturity.
We harvest mechanically for better working flexibility. We can, for example, stop harvesting when it rains. On our grape variety, Chardonnay, we obtain very good results with the harvesting machine and the quality of our wines is excellent.
The grapes are taken rapidly to the cellar where there are immediately pressed. We began in 2004 with a new installation for receiving the harvest and pressing which respects the raw material even more.
In the new harvesting bins, there is a chamber at the bottom to collect the juice and separate it from the harvest in order to avoid oxidation. Then, the harvesting bins are emptied on a conveyor belt which “feeds” one of the presses. With this system, we can refine the sorting, and the grapes are absolutely not triturated. The soft pressing allows us to sort the best juices. Finally, on the new press, the bottom collecting the juices has reduced dimensions so that the surface contact between air and juice is as small as possible.
The first benefit we have observed with this new installation is the very low rate of deposit in the juices, which enables us to work even more on the fineness of the wines.
Slow and gentle pneumatic pressing.
The alcoholic fermentation, followed by the malolactic fermentation, take place in stainless steel tanks or in oak barrels depending on the type of wine being produced. The wine is kept on its fine lees for 8 to 12 months, depending on the cru or vintage. These lees are regularly moved round to enrich the wine. In the barrels, we use a "batonnage" technique, and in the tanks the lees are pumped over in the absence of air.
Racking begins in April with Petit Chablis and ends during the summer for the Premiers Crus. We fine the wines to ensure soft clarification.
They then undergo light filtration before bottling. We carry out all these operations ourselves.
In the cellar as in the vineyard, we try to minimise the impact of our processes on the environment. We have therefore invested in a temperature control system for the tanks, with a closed circuit, replacing the old system of trickling. Our water consumption is reduced by 80%, as are our wastewater emissions Read less

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